Pumpkin Pie (Carolyn)

2 cups Pumpkin (I use Libby’s)
1 ½ cups sugar
½ tsp. salt
1 tsp. cinnamon
Slight amount of ginger
3 cups milk (I use 1 can carnation plus skim or 2% to make up the 3 cups)
2 TBL flour
2 eggs

Secret:  Mix the flour in the sugar before you add it.  That keeps it from being lumpy. I don’t remember how long I bake the pies!!!  Use 350 degrees.  When you shake the pie (gently) and it isn’t runny in the center it’s done.  A double check is to stick a knife in the center and if it comes out clean – the pie is done.